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Creamy Garlic Parmesan Mac And Cheese

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This Garlic Parmesan Mac And Cheese is better than the original! A thick and creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories and time!

Garlic Parmesan Mac And Cheese, could Mac and Cheese EVER get any BETTER than this?! I don’t think so…

Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

Okay friends. It’s now time to switch up your favourite mac and cheese recipe and make way for this glorious dish full of flavoured comfort food. I can guarantee THIS will become your new favourite recipe. I no lie. In fact, I can guarantee your mac and cheese experience will forever be changed and will never be the same after you try this recipe.

Not only is this dish made with the usual cheddar cheese found in most recipes; it has a GOOD kick of stringy mozzarella AND loaded with parmesan because — well — parmesan. AND hello, my obsession with parmesan garlic everything is kinda getting out of hand at the moment, I know.

Do you SEE that cheese pull?!? 👇 👇👇

Creamy Garlic Parmesan Mac And Cheese in ONE POT | https://cafedelites.com

Usually with a recipe — any recipe — you can decide in a split second which element you like better. Well, people, let me tell you right now I’m so undecided and have absolutely no idea where to start. The thick and creamy sauce? The perfect, butter fried topping with extra crispy parmesan? Or the kick of garlic? Gah! No, I can’t even!

Creamy Garlic Parmesan Mac And Cheese in ONE POT | https://cafedelites.com

I do solemnly swear though, that I kept you all in mind while trying out this recipe more than 20 times before posting it. I wanted low cal for you, BUT I didn’t want to skimp on the important mac and cheese flavours of butter….. and butter. You know what I mean? So instead, I cut the butter and flour quantity in half in the white sauce, and used a cornstarch / milk combo to do the rest of the thickening for me. All without sacrificing flavours. You’re so welcome.

Creamy Garlic Parmesan Mac And Cheese in ONE POT | https://cafedelites.com

In fact, I had a checklist. Kinda like Monica would if she could see me now.

  1. Creamy sauce ✔️
  2. Abundance of pasta ✔️
  3. Crispy topping
  4. Cheese ✔️
  5. Lots of cheese ✔️
  6. Loaded with cheese ✔️
  7. As low as I can possibly get in calories without hurting our senses ✔️✔️✔️

My Macaroni And Cheese hating husband LOVED this! Don’t even get me started on what I just said, BUT, it took a lot of convincing to get a spoonful of pasta in his mouth. Don’t worry. He has now been promoted to the dark side.

Creamy Garlic Parmesan Mac And Cheese in ONE POT | https://cafedelites.com
And there you have it. A bowl of comfort.

Creamy Garlic Parmesan Mac And Cheese in ONE POT | https://cafedelites.com

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4.83 from 29 votes
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Creamy Garlic Parmesan Mac And Cheese
Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories!
Servings: 10 (just over 1 cup per serve)
Author: Karina - Cafe Delites
Ingredients
  • 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)
CRISPY TOPPING:
  • 1 1/2 tablespoons butter
  • 2/3 cup Panko breadcrumbs
SAUCE:
  • 1/4 cup butter
  • 4 cloves garlic , crushed
  • 1/4 cup flour (all purpose or plain)
  • 4 1/2 cups milk , divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch (corn flour)
  • salt and pepper , to season
  • 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
  • 3/4 cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese , divided
  • 6 ounces low fat mozzarella cheese
Instructions
  1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  2. Preheat oven grill or broiler to 190°C | 375°F.
FOR CRISPY TOPPING:
  1. Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
FOR THE SAUCE:
  1. Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  2. In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  3. Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  5. Allow to cool down slightly before serving.

© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories! | https://cafedelites.com

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Reader Interactions

Comments

  2. This was so good! Even if I forgot to add the mozzarella. My SO loved it, and requested this to now be our go to mac and cheese. ( he says add more garlic, so hey, I am cool with that too!)

  3. Hi! I’m hoping to make this tomorrow for a birthday. Is there anything I can substitute for the cornstarch? if I don’t have any.

  4. Do you remove the garlic from the oil? Am I missing a step – I’m making this tonight. It looks amazing!

  5. I made this tonight and everyone loved it! I cooked bacon and asparagus and added it as well. Everyone went back for seconds.

  6. I can’t wait to make this!!! I do not own a Le Creuset shallow baking dish, so what size or capacity baking dish should I use?

  12. This looks beyond delicious! My husband and I always top with bread crumbs & crispy fried onions! Can’t wait to try it out!

  14. Made this over the weekend and we loved it. I even brought extras in for my co-workers and they were very pleased.

  17. Um gained a new follower because of this recipe. Made it for xmas and it was super well received. GREAT flavor!

  18. I see you say this serves 10, but how much is a serving? I saw someone else asked that question, and said the answer was at the end of the recipe, but I’m not seeing it.

  21. How much pasta do you use for this? I’ve read and re-read the whole recipe and can’t find a quantity. Thanks!

  23. Chris, I couldn’t find bullion powder either, so I put 5 cubes in a sandwich bag and broke them up with the flat side f a tenderizer until it was a powder consistency, then measured it out with a tablespoon.

    My family and I absolutely LOVE this recipe by the way 😀

  24. Hi, I am a vegetarian and would love to make this recipe but was wondering what you’d recommend in place of the chicken bouillon powder? Thanks so much!!

  25. Can you use chicken boulion cubes instead of power. If so how will I be able to incorporate that. Thank you

  27. No need to apologise! Store it in the fridge overnight, then tomorrow be sure to take it out for at least half an hour to an hour to bring it to room temp (or close to it) before baking in the oven! I hope that helps!

  28. Thank you for responding so quickly! I’m not a huge cook, so one more thing, do I put it in the freezer tonight or leave it in the fridge until I cook it tomorrow morning? Sorry for all the questions 🙂

  31. I saw someone ask this, but couldn’t figure out if you answered or not… can I prepare this tonight and then tomorrow morning put it in the oven?

  32. Hi Karina,

    I am making this dish for Thanksgiving tomorrow and would like to know if I can make it this evening and bake tomorrow?

  33. Hi Karina, I was converting the grams to ounces for the pasta and it said 33 ounces is that correct? It seems like a lot of pasta.
    Thank you

  34. Hi! This looks amazing! For the cheddar, do you use white cheddar or regular yellow?? And mild or sharp??

  42. Looks amazing! What kind of baking dish is that? I’d love to have one for when I make this recipe!

  45. This looks absolutely delicious! Since I love ALL of your recipes I have tried, I’m going to make this for Thanksgiving 🙂

  46. I thought i had died and gone to Heaven!!!!
    I took the liberty of adding LOBSTER to this Mac & Cheese and that was the end of everything for me!!!
    My day was totally complete! Nothing left for me to do except realize that THIS MAC & Cheese with LOBSTER IS TOTALLY AMAZING!!! I died and was in Heaven!!! All the gooy yummy cheese wrapping all the lobster in a smooth creamy garlic cheesey sauce MMMMM!!! Ok gotta go, gotta go make more since talking about it has made me want more today!!! Lol
    The only sad part about this Mac & Cheese is if your sharing it THERES NEVER ANY LEFT OVERS!!!!!
    Thanks for this TERRIFIC recipe!!!
    You made my rough & busy day a comfort!!
    Keep up the great work with your recipes!!
    April. L
    London Ontario Canada.

  50. My girlfriend LOVES mac and cheese, and I’m a big fan of garlic parm anything! Definitely adding this to recipes to make this week. I can’t wait to try it, it looks super delicious!!

  54. I love Mac and cheese but I tend to find that after the baking process a lot of recipes lose flavor or aren’t as good. Because of that I usually skip the baking stage and just serve it right after mixing in the noodles. How does the flavor stand up after baking in this one?

  56. Hi Karina,
    This recipe looks amazing! Do you think it would work with brown rice pasta instead of normal pasta?

  60. Never mind! I found the servings at the end of the recipe! Thanks! I may try today for dinner. I will post to let you know how it came out!

  61. How many servings does this make or how much is a serving. Couldn’t find it in the recipe. It looks delicious!

  63. I do not like Mozzarella that much. Only on pizza. Would this be Good with a Gruyer and cheddar mix?

  64. Hi Eileen! First….Congratulations!
    You can freeze portions into freezer friendly plastic containers, thaw out the morning you need it and reheat in the microwave in 1-2 minute increments (stirring between each) until heated through 🙂

  65. Just a note: From watching chefs on some cooking sites, they say that if you pour cold water over your cooked pasta you take away all the nutrients. So, I stopped doing that. You might want to google the benefits of just letting it cool.

  67. is it possible to make thos ahead for a party as i wont have time to prepare sauce while party is going on.

  68. Any recommendations on how to freeze and re-warm this at a later date? I’m making some freezer meals since I just had a baby, and would love to add this to the list!

  69. Just finished this for dinner tonight and it’s the most perfect mac and cheese! The amounts of garlic and cheese you have here are perfect. Just perfect! Even my son who hates mac and cheese now loves it! It wasn’t too heavy like other recipes we’ve had in the past. And I love that you don’t use heavy cream. WINNER WINNER!

  70. I can’t believe there are people out there who hate macaroni and cheese. It is my absolute favorite food ever! This recipe looks amazing, can’t wait to try it soon.

  74. Karina, if I might be so bold. Shelley, I would sub some of the veg stock for milk, and for at least the 1/2 cup milk, for the cornstarch, I’d use heavy cream…or light..that might make it somewhat creamy..just not as creamy as all milk…

  78. This looks delicious! Question; I have tons of vegetable stock. How would I use that in this recipe instead of the powder?

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